Pan Seared Halibut

5 from 188 votes

Pan-seared halibut made with skin-on fillets seasoned with salt, pepper, and garlic, and gently seared for a golden crust with a flaky, moist interior.

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Prep Time 5 minutes
Servings 4 servings
Comments
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Pan Seared Halibut.
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Pan Seared Halibut is ready in 15 minutes!

Halibut is one of my favorite fish to cook when I want something simple but still a little special. This pan seared halibut recipe keeps it easy with just a few staple seasonings, and a quick sear in the skillet gives tender, flaky fish with a golden crust.

If you’ve tried my pan seared salmon, this pan seared halibut recipe uses the same method but with a mild white fish that’s great for weeknights or even a dinner party. Cooking fish at home doesn’t have to be complicated a hot pan, good seasoning, and a few minutes on each side is really all it takes.

Happy Cooking!
– Yumna

Pan Seared Halibut Ingredients

  • Halibut: I use skin-on halibut fillets for this recipe, then remove the skin while I eat. You can also use skinless fillets. Any white fish works well here, such as cod, snapper, or sea bass.
  • Oil: I recommend olive oil or avocado oil. Both can withstand high temperatures, and both give you a crispy skin and a light brown color.
  • Seasonings: Salt, pepper, dried parsley, and garlic powder add flavor to the fish without overpowering it.
  • Lemon: Serve with a squeeze of lemon juice!

How to Make Pan Seared Halibut

Pat halibut dry.
Step 1: Pat the halibut dry with a paper towel.
Season halibut on plate, cutting board, or fish wrapping paper it comes in.
Step 2: Season each fillet with parsley, garlic powder, salt, and pepper.
Seasoned halibut skin side up in skillet with oil.
Step 3: Heat the olive oil in a large non-stick skillet. Place the halibut on the hot oil skin side up, and cook without touching until golden.
Halibut after flipped on skillet.
Step 4: Flip the halibut and continue cooking until you reach your desired doneness.
Pan Seared Halibut.

Pan Seared Halibut Recipe

Author: Yumna Jawad
5 from 188 votes
This pan-seared halibut is made with skin-on fillets seasoned with salt, pepper, and garlic, and gently seared for a golden crust with a flaky, moist interior.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings4 servings

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Ingredients
  

Instructions

  • Pat the halibut dry with a paper towel. Season each fillet with parsley, garlic powder, salt, and pepper.
  • Heat the olive oil in a large non-stick skillet over medium-high heat. Place the halibut on the hot oil skin side up, and cook without touching until golden, about 4 minutes. Flip the halibut and continue cooking until you reach your desired doneness, about 3–4 more minutes.
  • Transfer to a platter, squeeze lemon juice on top, and scatter with fresh chopped parsley.

Notes

  1. Use a cast iron pan. Any frying pan or skillet will work, but cast iron will give you the best searing and the crispiest skin.
  2. Preheat the pan. Make sure it’s hot before you add the fish. This helps you get a nice crispy skin and a tender, flaky inside.
  • Storage: Place leftover cooked halibut in an airtight container in the fridge for up to 3 days. To reheat, microwave or pan fry until just warmed through. Otherwise, it’ll become dry and tough.
  • Freezing: Place it in an airtight container or wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating.

Nutrition

Calories: 189kcal, Carbohydrates: 1g, Protein: 32g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 83mg, Sodium: 407mg, Potassium: 753mg, Fiber: 0.1g, Sugar: 0.02g, Vitamin A: 116IU, Vitamin C: 0.03mg, Calcium: 14mg, Iron: 0.4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Recipe Variations

Recipe Tips

  1. Use a cast iron pan. Any frying pan or skillet will work, but cast iron will give you the best searing and the crispiest skin.
  2. Preheat the pan. Make sure it’s hot before you add the fish. This helps you get a nice crispy skin and a tender, flaky inside.
  3. Don’t overcook the fish. Before you cook the halibut, it will look glossy; as it cooks, it becomes whiter and more opaque in color. You’ll also notice that the fish will easily flake off if you gently scrape it with a fork. When you see these visual cues, immediately remove the fish from the heat.
  4. Give the fish plenty of room. If you overcrowd the pan, you’ll end up with more of a steamed fish with a soggy skin. Cook the fish in batches if needed, wiping out the pan between each batch.

Serving Ideas

FAQs

How do I know when halibut is done cooking?

Halibut is done when it’s white and opaque in color, and easily flakes off when you scrape it with a fork.

What temperature should I cook my halibut to?

The recommended internal temperature for fish is 145°F. That will make it “well done.” To keep it from overcooking, I recommend 135°F. Keep in mind that your halibut will still continue to cook once you remove it from the pan. Cooking to 135°F helps ensure that it hits that “just right” doneness without being overcooked. I recommend using a meat thermometer!

Can I use butter instead of oil?

I wouldn’t. Butter doesn’t stand up well to high heat and may start to burn before your halibut is ready to come out of the pan, which can cause an acrid taste. If you want to add butter, I recommend adding it at the end of cooking.

Pan seared halibut fillet on top of green beans garnished with lemon wedges and parsley.

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Comments

  1. Kori says:

    This is absolutely delicious. I served it with fresh carrots, broccoli and cauliflower with a hollandaise sauce. Definitely will make it again.

    1. Yumna J. says:

      Yum! Sounds like a delicious dinner. So happy you liked the recipe, Kori! Thanks!!

  2. Sheila says:

    Superb recipe!

    1. Yumna J. says:

      So glad you liked it! Thanks!!

  3. Lisa says:

    Fabulous! I love the subtle flavor and paucity of ingredients!

    1. Yumna J. says:

      Yay, so glad you loved it! Thank you, Lisa!!

  4. Doug says:

    This was great! One of the best fish meals my wife and I have made together. We followed the simplicity of this recipe to the letter. Thank you. Looking forward to trying some of your other recipes.

    1. Yumna J. says:

      Yay! Love that you made it together, how sweet!! Thank you!

  5. Jade says:

    Yum!

    1. Yumna J. says:

      Thanks, Jade! Glad you like it!

  6. Barbara says:

    I made this two nights ago. Delicious! I used dill instead of your spices. Cooked to perfection. I am on my way to my kitchen to make it again tonight. ๐Ÿ‘

    1. Yumna J. says:

      Yum, dill sounds so good! So happy you enjoyed it!!

  7. jojobe says:

    This looks like a winner. It will be tonight’s dinner.

    1. Yumna J. says:

      Yay, I hope you enjoy!! You’ll have to come back and tell me what you think!

  8. Marion wright says:

    Love this..first time! Need something easy too.

    1. Yumna says:

      I’m so glad you enjoyed this simple recipe!

  9. Joan says:

    I tried this recipe tonight with wild caught halibut. It was awesome. Turned out way better than how I was preparing it (baked). Now we canโ€™t wait to have more. ๐Ÿ™‚

    1. Yumna J. says:

      Yay! So happy to hear that!